Puree plums in a food processor until smooth. Pour through a fine-mesh sieve set over a bowl and press on the solids to extract all the juice.
Combine port (or juice), water and sugar in a small saucepan. Heat over medium heat, stirring, until the sugar is dissolved.
Stir the syrup into the fruit puree. Chill the mixture in the refrigerator until cold, about 4 hours.
Pour the sorbet mixture into an ice cream maker. (No ice cream maker? See Tip.) Freeze according to the manufacturer’s directions.
Per 1/2 cup :
0 g Fat;
0 g Sat;
0 g Mono;
0 mg Cholesterol;
35 g Carbohydrates;
1 g Protein;
2 g Fiber;
2 mg Sodium;
234 mg Potassium
2 Carbohydrate Servings Carbohydrate Serving
Exchanges: 1 fruit, 1 other carbohydrate
Tips & Notes
Make Ahead Tip: Freeze in an airtight container for up to 1 week. Let soften slightly before serving.
Tip: If you don’t have an ice cream maker, freeze the mixture in a shallow metal cake pan or ice cube trays until solid, about 6 hours. Break into chunks and process in a food processor until smooth, stopping to scrape down the sides as needed.